CHOCOLATE, TOFFEE AND NUT COOKIES

Eddie Jordan

By
@EDWARDCARL

This cookie recipe was given to me. It is good for a DESSART after any meal.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 15 cookies
Prep:
15 Min
Cook:
15 Min
Method:
Convection Oven

Ingredients

1 c
sugar
2 large
eggs
1/2 c
old-fashioned oats
1 c
unsalted butter, room temoperature
1 c
packed light brown sugar
2 1/4 c
all purpose flour
1 c
hazel nuts toasted, husked, and chopped
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
sea salt
1 tsp
pure vanilla extract
4 oz
english toffee candy, finely chopped
1- 12 oz
bag semisweet chocolate chips

Step-By-Step

1Preheat oven to 325 degrees.

2Line two large heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside

3Using an electric mixer,beat the butter and sugars in a large bowluntil fluffy. Beat in the eggs and vanilla. Addthe flour mixture and stir until well blended. Stir in the toffee, hazel nuts, and chocolate chips. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spaceing 1-inch apart

4Bake until cookies are golden ( cookies will flatten slightly, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes. Transfer to a cooling rack cool completely

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Fruit
Regional Style: American